Exclusive Korean Spicy Cabbage

Wash the Chinese cabbage.

Folded in half.

Spread salt on each piece of cabbage and bean.

Spread it all evenly.

Place a heavy object on top and let it pickle for one day. When pressing it with the heavy object, cover the cabbage with a clean food bag.

It looks like it has been marinated for more than ten hours.

After repeatedly rinsing with water, place it on a strainer, then on a cutting board, and then put a heavy object on it to drain the water completely.

Wash the apples, pears, and white radish.

Boil water in a pot.

Add glutinous rice flour, stir until it boils, then let it cool.

Peel the garlic and wash it clean.

Cut the radish into pieces.

Clean the ginger and cut it into pieces, put it together with the radish into a meat grinder, add garlic cloves, and grind into a paste.

Take chili sauce, chili powder, and fish sauce.

Take the shrimp paste.

Peel the apples and pears.

Shred into thin strips.

Let the porridge made from glutinous rice flour cool completely, then add shrimp paste, fish sauce, chili sauce, and chili powder.

Add shredded fruit and vegetable puree.

Add chicken essence.

Stir evenly.

Cabbage with the water squeezed out.

A layer of cabbage leaves with a layer of marinade.

Even the last piece of choy sum should be evenly coated with marinade.

Get everything ready.

Place it in a clean, dry, and oil-free pickle jar, and after fermenting for a few days, it can be eaten.